Korean Steak Stir-Fry
with cauliflower rice / sesame cucumbers

Name: Korean Steak Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; 2 Cucumbers, small, diced; 2 tsp Sesame seeds, white; 1 tsp Oil, toasted sesame; 1 tsp Vinegar, rice; 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 2 Tbsp Stock, any type; 3 Tbsp Bragg's / coconut aminos; 1 Tbsp Honey; 2 tsp Vinegar, rice; 1 tsp Hot sauce of choice (opt); 1 Bell peppers, any color, sliced; 1/2 Onions, sliced; 1 lb Beef, boneless skirt steak, sliced ((sub flank steak)); 1 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A sweet and savory sauce gives this beef stir-fry a Korean-inspired infusion of flavor. Serve the stir-fry over cauliflower rice. Chilled sesame cucumbers on the side add color and texture to round out the plate.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower, small - 1 head , florets chopped
Butter - 1 1/2 Tbsp

Sesame Cucumbers:

Cucumbers, small - 2 , diced
Sesame seeds, white - 2 tsp
Oil, toasted sesame - 1 tsp
Vinegar, rice - 1 tsp

Korean Steak Stir-Fry:

Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Stock, any type - 2 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Honey - 1 Tbsp
Vinegar, rice - 2 tsp
Hot sauce of choice (opt) - 1 tsp
Bell peppers, any color - 1 , sliced
Onions - 1/2 , sliced
Beef, boneless skirt steak - 1 lb , sliced ((sub flank steak))
Salt - 1 tsp
Black pepper - 1/2 tsp
Oil, cooking - 1 Tbsp

Prep

Make sauce - Chop garlic and grate ginger. Combine with stock, aminos, honey, vinegar (the portion for the beef) and hot sauce. (Can be done up to 5 days ahead)
Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
Make sesame cucumbers - Dice cucumbers. Combine with sesame oil, vinegar (the portion for the cucumbers) and sesame seeds. Refrigerate for at least 20 minutes and up to a day to let the flavors come together. (Can be done 1 day ahead)
Beef - Slice beef against the grain (i.e., perpendicular to the fibers to prevent toughness) and toss with salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a wok or nonstick saute pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Set cauliflower aside and cover to keep warm. Return wok to heat.
Add oil and then onions and peppers to heated oil. Saute until tender, ~2 minutes.
Add beef to onions and peppers. Saute until seared on the outside, 2 to 4 minutes. Pour sauce over beef and bring to a simmer. Simmer in sauce until beef is cooked through to your liking, 2 to 5 minutes more.
Serve stir-fry over cauliflower rice, topped with some extra hot sauce if you'd like. Enjoy with chilled cucumbers on the side. Enjoy!

Reviews

Ratings

0 reviews

Korean Steak Stir-Fry with cauliflower rice / sesame cucumbers